Preparation

Arrange a rack in top third of oven and
another rack in bottom third; preheat to
450°F. Spread bones on a large roasting
pan. Place in oven on lower rack and
roast until deeply brown, 45 minutes-
1 hour. Transfer bones to a large pot.
Spoon off fat from juices in pan. Place
pan on stove over medium-high heat.
When browned bits begin to sizzle, pour
in 2 cups water. Bring to a simmer,
scraping up browned bits with a wooden
spoon. Pour into pot with bones.

Meanwhile, coat the bottom of
another roasting pan or a rimmed baking
sheet with oil. Add onion, carrots, and
celery to pan and roast on upper rack for
20 minutes. Remove pan from oven.
Stir in tomato paste. Return to oven
and roast until deeply browned, about
10 minutes.

Scrape vegetables from roasting pan
into pot. Add peppercorns, parsley,
thyme, bay leaf, and 14 cups water to
pot. Place pot over high heat and bring
to a boil. Reduce heat and simmer for
3 hours. Strain stock, discarding solids.
Return stock to pan. Bring to a boil,
reduce heat to medium, and simmer
until reduced to 4 cups, about 1 1/2 hours
(time will vary depending on size of pot).
Chill. Store up to 3 days in refrigerator
or freeze up to 3 months.

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Recent Review

While I liked this recipe, I don't
know why they instruct you to reduce
it to 4 cups! You would end up with
a chicken demi glace (which is fine
if that is what you were going for).
I used my own instincts and just
reduced the soup just to where I
liked it - then seasoned with salt.
I ended up with about 12 cups of
soup. Soup is a nice dark color and
when chilled, sets up like jello.